THE ARTISTIC LIFE – Living the creative life in everything we do

Posts tagged ‘eggs’

You say ‘frittata’, I say ‘fritayta’…let’s call the whole thing off! (Actually, I don’t know anyone who says ‘fritayta’ but the song seemed to fit…)

Anyway, here is an easy and nutritious workday recipe that I made last night, using a lot of ingredients we happened to have (and finally used that can of salmon I’ve had in the pantry!) This recipe is loaded with Omega 3’s!!

Salmon and Spinach Frittata

6 eggs (I used eggs fresh from a local farm for added nutrition, Omega 3s, and flavor)

1 can Wild Alaskan Sockeye salmon

1/2 cup coconut milk

1 small onion, diced

1 cup fresh spinach, chopped

1 clove garlic (or garlic powder)

2 tablespoons dill (fresh is always best, but dried will do)

1 small tomato, sliced

2 tablespoons olive oil

1 teaspoon ginger

salt and pepper to taste

Preheat the oven to 350 degrees.

Beat the eggs in a bowl. Add the contents of the can of salmon to the bowl. Add the coconut milk, dill, and salt and pepper.

In a pan, heat olive oil. Saute diced onion, garlic and ginger for 4-5 minutes, until the onion turns translucent. Add the spinach and saute until the spinach cooks down, another 4-5 minutes. Place the spinach/onion mixture into the bottom of a greased pie pan or casserole dish. Pour the egg/salmon mixture on top of the spinach mixture in the pie pan/dish. Bake for about 30 minutes. Place the tomato slices on top of the frittata. Bake for another 20-30 minutes, until the eggs are set and slightly brown on top.

It’s almost my husband, Curt’s, birthday and he received a fruit basket from my parents as a birthday gift. Trying to use up some of this fruit, I decided to make an easy fruit salad as a side item for dinner. Here is the simple recipe:

Fruit Salad

1 apple, cut into chunks

1 pear, cut into chunks

1 orange, separated into slices, and each slice cut in half

1/4 cup orange juice for a little extra sweetness, and to keep the fruit from browning

Place all of the fruit pieces into a medium size bowl.

Fruit Salad Dressing:

1/2 cup Greek yogurt

2 tablespoons orange juice

1 tablespoon orange zest

1/8 cup honey (I used orange blossom honey – also a gift from my mom)

dash of cinnamin

Mix all ingredients together into a small bowl. Use as a topping to the fruit salad.